100 Very Best 2017
100 Very Best 2019Think of Bindaas as the cooler sister to the more refined Rasika. Both share the same chef, Vikram Sunderam, and here the small-plates format lets him be a little more playful. Naan gets stuffed with bacon, cheese, and chilies—it tastes like a killer breakfast sandwich. The warm, pliable rice pancakes called uttapam are terrific canvases for the likes of roasted squash or sweet corn. A new location near the World Bank is fresher-feeling than the moodily lit Cleveland Park original—and has a tasty fried-chicken sandwich laden with beet-tomato chutney. Moderate.
Also great: kathi rolls; ragda pattice; avocado golgappas; crab idiyappam; green soda.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
